Sichuan 'Mala' Grilled Kühlbarra Barramundi

Serves 4
Preparation Time -
Level Medium
Ingredients
For Fish
500gKühlbarra Barramundi Fillet
10gGinger; chopped
10gShallots; chopped
5gSichuan Peppercorns
2gSalt
10mlChinese Rice Wine (Hua Diao Jiu)
1nosLeek; cut into lengths
300gWhite Cabbagel shredded and blanched
120gBeancurd Skin; sliced into strips for garnish
120gParsley; blanched for garnish
120gRed Chilli; sliced for garnish
For Sichuan Mala Broth
50gDried Red Chilli; sliced
5gSichuan Peppercorns
700mlChicken Broth
Method
For Sichuan Mala Broth

  1. Heat all ingredients in a cooking pot over a medium heat and bring to a boil
  2. Reduce heat, cover the cooking pot with a lid and simmer the broth for about 6 hours
  3. Remove from heat and set aside to cool

For Fish

  1. Make cross-hatch cuts on the barramundi fillet, skin-side
  2. Marinate barramundi fillet with ginger and shallots, Sichuan peppercorns, salt and Chinese rice wine. Set aside.
  3. Place the leek onto a baking pan and top with the marinated barramundi fillet
  4. Grill in a pre-heated oven at 280ºC for about 4 minutes, then flip the barramundi and bake for about 4 minutes
  5. Place the blanched white cabbage and blanched beancurd skins onto a serving dish and top with the grilled barramundi fillet and cooked dried chillies. Ladle the cooled Sichuan mala broth over the fish and garnish with parsley and chilli slices.


Print
Recipe
The Menu
Scroll down for more

Total Price: $0.00
CHECKOUT

FREE delivery with an order of $50 or more.